Cheesy Baked Chicken Breast (Print Version)

Tender chicken breasts topped with melted cheese and crispy breadcrumbs baked to golden perfection.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5.3 oz each)

→ Seasonings

02 - 1 tsp garlic powder
03 - 1 tsp onion powder
04 - 1/2 tsp paprika
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Topping

07 - 1 cup shredded mozzarella cheese (100 g)
08 - 1/2 cup shredded cheddar cheese (50 g)
09 - 1/2 cup panko or regular breadcrumbs (45 g)
10 - 2 tbsp unsalted butter, melted
11 - 2 tbsp fresh parsley, chopped (optional)

→ For greasing

12 - 1 tbsp olive oil or nonstick spray

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil or nonstick spray.
02 - Pat chicken breasts dry with paper towels and arrange evenly in the greased baking dish.
03 - Combine garlic powder, onion powder, paprika, salt, and black pepper; sprinkle the mixture evenly over both sides of the chicken breasts.
04 - Mix mozzarella and cheddar cheeses together, then spread the cheese mixture evenly over the seasoned chicken breasts.
05 - Combine melted butter with breadcrumbs and sprinkle evenly on top of the cheese layer.
06 - Bake for 22 to 25 minutes until chicken is cooked through and topping is golden and bubbling, reaching an internal temperature of 165°F.
07 - Remove from oven and let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • The whole thing comes together in under 40 minutes, from prep to table.
  • Mozzarella and cheddar melt into this impossibly creamy layer that makes plain chicken taste restaurant-quality.
  • The panko topping gets crispy and golden while staying buttery inside, adding texture without extra work.
02 -
  • Wet chicken breasts will steam instead of bake, leaving you with a soggy topping. The paper towel step isn't optional.
  • Every oven runs differently—start checking at 22 minutes, because a few extra minutes will turn your golden top to burnt brown.
  • Shredded cheese melts more evenly than chunks. If you only have a block, grate it fresh right before you need it.
03 -
  • Room temperature chicken cooks more evenly than cold chicken straight from the fridge. Take it out 10 minutes before cooking if you have the time.
  • If your topping is browning too fast before the chicken is cooked through, tent the dish loosely with foil for the last few minutes, then remove it for the final minute to re-crisp.
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